- 1 cup white quinoa, rinsed
- 1 cup orange juice
- 2 cups apple juice or cider
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 acorn squash
- 5 Tablespoons margarine, divided
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- ½ cup dried cranberries
- ½ cup dried apples, diced
- 2 Tablespoons maple syrup
- ½ cup sliced almonds, toasted
- ¼ cup chopped fresh parsley
- Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes.
- Add the orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes.
- Meanwhile, preheat oven to 350°F.
- Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2 inch of water. Bake 40 minutes.
- While squash bakes, melt 3 Tablespoons of margarine and saute the onion, carrot, and celery over medium heat for 8 to 10 minutes.
- Add the sauteed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup. Simmer mixture for 10 more minutes and remove from heat and stir in sliced almonds and parsley.
- Remove the squash from the oven; if there is any water left in the pan, pour it out. Turn the squash cut-side up and brush with remaining 2 Tablespoons of melted margarine.
- Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork.
This recipe can be doubled or tripled.